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Vegan Chocolate, Avocado, Coconut Yoghurt Mousse Jars

Chocolate Avocado Coconut Yoghurt Mousse, healthy chocolate dessert, keto dessert, paleo dessert, london food photographer, food photography, vegan chocolate dessert, chocolate avocado mousse

I’ve been wanting to make a chocolate avocado mousse for so long that doesn’t necessarily need sweetening and I think i’ve finally found the combo! These Chocolate Avocado Coconut Yoghurt Mousse Jars are dead simple to make and ready in under 15 minutes.

I’m a massive raw cacao lover, it’s full of antioxidants and makes me buzz happy through my day but for those of you who are used to sweeter things it can be quite bitter and require a healthy sweetener like raw honey, maple syrup or erythritol / swerve if you’re keto. Since giving up sugar and high GI fruits I rarely crave sweet things so I quite like these healthy chocolate avocado mousse’s without any added sugar as I used Coyo which is a naturally sweeter coconut yoghurt. It’s my favourite. Feel free to adjust to your taste buds though. I’ve added in optional healthy sweeteners if you prefer things a little sweeter.

The base is made from a grain free crumble of roasted nuts. To make these Chocolate Avocado Coconut Yoghurt Mousse Jars even more gut friendly you can activate the nuts first or simply buy activated nuts (no need to roast.)

I hope you enjoy them. Perfect for snuggling up with a film this Christmas. Jo x

healthy chocolate dessert, keto dessert, paleo dessert, london food photographer, food photography, vegan chocolate dessert, chocolate avocado mousse
healthy chocolate dessert, keto dessert, paleo dessert, london food photographer, food photography, vegan chocolate dessert, chocolate avocado mousse
healthy chocolate dessert, keto dessert, paleo dessert, london food photographer, food photography, vegan chocolate dessert, chocolate avocado mousse
Easy Vegan Chocolate Avocado Coconut Yoghurt Mousse Jars
Overview
Serves:
3 - 4 small jars
Difficulty: Easy
Overall Cooking: 15 minutes (plus chilling time)
Hands On:
INGREDIENTS
  • 2 medium avocados
  • 2 - 3 tbsp raw cacao powder
  • 1 heaped tbsp almond butter
  • 3 tbsp coconut yoghurt (I like Coyo)
  • 1 tsp vanilla powder
  • 1 - 3 tbsp coconut honey, maple syrup, erythritol or swerve (Sweeteners optional or to taste. I like things without sweeteners but please adjust to your palate.)
GRAIN FREE BASE
  • 100 g mixed nuts
  • 1.5 tbsp melted coconut oil
  • 1 tsp cinnamon
  • Pinch of Pink Himalayan or sea salt
  • 20 g goji berries (optional, leave out if keto or totally sugar free)
topping
  • 1 - 2 tbsp raw cacao nibs (optional)
Method
  • Preheat the oven to 180 fan/ 200C / 400F.
  • Place the nuts on a baking tray and roast for 7 - 8 minutes until golden. Remove from the oven and allow to cool.
  • Meanwhile, add the avocados, cacao, nut butter, vanilla and optional sweetener to a food processor and blitz until smooth. You can also use a hand blender. (If you're not adding a sweetener you may with to use just 2 tbsp of raw cacao but if using sweetener, try 3 tbsp.)
  • Stir through the coconut yoghurt until well combined. Place in a bowl while you make the base.
  • Clean the food processor. Add all the base ingredients and blitz until it resembles a crumble consistency.
  • Layer a little grain free crumb in the bottom of a glass. Add 1 heaped tbsp of Vegan Chocolate Avocado Coconut Yoghurt Mousse filling, some more crumb, mousse and top with crumb and optional raw cacao nibs.
  • Place in the fridge for an hour to chill.
Print Recipe
Overview
Serves:
3 - 4 small jars
Difficulty: Easy
Overall Cooking: 15 minutes (plus chilling time)
Hands On:
INGREDIENTS
  • 2 medium avocados
  • 2 - 3 tbsp raw cacao powder
  • 1 heaped tbsp almond butter
  • 3 tbsp coconut yoghurt (I like Coyo)
  • 1 tsp vanilla powder
  • 1 - 3 tbsp coconut honey, maple syrup, erythritol or swerve (Sweeteners optional or to taste. I like things without sweeteners but please adjust to your palate.)
GRAIN FREE BASE
  • 100 g mixed nuts
  • 1.5 tbsp melted coconut oil
  • 1 tsp cinnamon
  • Pinch of Pink Himalayan or sea salt
  • 20 g goji berries (optional, leave out if keto or totally sugar free)
topping
  • 1 - 2 tbsp raw cacao nibs (optional)
Method
  • Preheat the oven to 180 fan/ 200C / 400F.
  • Place the nuts on a baking tray and roast for 7 - 8 minutes until golden. Remove from the oven and allow to cool.
  • Meanwhile, add the avocados, cacao, nut butter, vanilla and optional sweetener to a food processor and blitz until smooth. You can also use a hand blender. (If you're not adding a sweetener you may with to use just 2 tbsp of raw cacao but if using sweetener, try 3 tbsp.)
  • Stir through the coconut yoghurt until well combined. Place in a bowl while you make the base.
  • Clean the food processor. Add all the base ingredients and blitz until it resembles a crumble consistency.
  • Layer a little grain free crumb in the bottom of a glass. Add 1 heaped tbsp of Vegan Chocolate Avocado Coconut Yoghurt Mousse filling, some more crumb, mousse and top with crumb and optional raw cacao nibs.
  • Place in the fridge for an hour to chill.
Print Recipe

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